Pancakes are a weekly tradition in our home. Sure we love our french toast, but pancakes are extra special and always requested. I recently made a batch of Alton Brown’s homemade pancake mix and this is most definitely a new pantry staple. Alton Brown, for those who don’t know him (Who are you? Are you living under a rock?) is a super cool food scientist who obviously knows a thing or two about how different food components interact. That’s why he’s so good at nailing texture. These pancakes cook up to be high, fluffy, tender and delicious. You can use molds to make them extra fun, like the cute heart shaped one I used here in honor of Valentine’s Day.
Are you ready for how simple this is? Flour, sugar, salt, baking powder, baking soda. Put in a big container. Shake to mix. That’s it.
This pancake mix will keep for three months, and to make your pancakes, all you need is to add egg, buttermilk and melted butter. The result is diner style pancakes that will put a smile on everyones face. Enjoy!
Homemade Pancake Mix
For the Homemade Pancake Mix:
- 6 cups all purpose flour
- 1 1/2 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp salt, heaped
- 2 tbsp sugar
For the Pancakes:
- 2 eggs, separated
- 2 cups buttermilk* See notes
- 4 tbsp melted butter
- 2 cups homemade pancake mix from above
- butter to grease the pan
For the Mix:
- Combine all the ingredients for the homemade pancake mix in a large container and shake well to combine.
For the Pancakes:
- Whisk together the egg whites and buttermilk in a bowl. In a separate bowl, whisk together the egg yolks and the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large bowl and whisk until well combined. Add the pancake mix and whisk gently until just combined. Don’t over mix, lumps are ok.
- To make the pancakes, heat a griddle or pan over medium heat, add a small amount of butter. Once hot, pour some pancake batter on top. Cook on one side until set and golden brown, then flip and repeat with the other side.
- To make buttermilk, for each 1 cup of buttermilk, add 1 tbsp of white vinegar or lemon juice to a measuring cup, then fill the rest up with normal milk. Mix and let stand 5 minutes until milk looks curdled then use instead of buttermilk in the recipe.